¼ tsp homemade baking powder (2:1 ratio cream of tartar to baking soda)
¼ C refined coconut oil, cold butter or organic palm shortening
2 tbsp cold water
For the Filling:
½ lb leftover chicken, cut or tear into bite size pieces
1 cup allowed vegetables, bite size
2 tbsp refined coconut oil, butter
⅓ C chopped onion
2 tbsp tapioca flour or 1 tbsp corn starch
¼ tsp salt
pinch black pepper
pinch paprika
¾ C chicken broth (Swanson chicken stock is a great clean broth!)
¼ C allowed milk (I used homemade coconut milk)
Instructions
For the Filling:
Preheat the oven to 375 degrees.
In a saucepan, cook onions in coconut oil/butter until tender.
Stir in tapioca flour/corn starch, salt, pepper and paprika.
Slowly stir in chicken broth and allowed milk. Simmer over medium-low heat until thickened like gravy.
Remove from heat and set aside.
Place chicken pieces and chosen vegetables in a bowl. Stir in gravy mixture.
Pour mixture in 9x6 pan (8x8 or small casserole pan should also work).
Take out crust if completely chilled - if not ready, throw it in the freezer for a couple minutes! Cold dough will make it easier to work with (less sticky).
Pat handfuls of dough into palm-sized discs and piece together over filling. If you have extra dough, fill in the cracks.
Place on a baking sheet in case it bubbles over and bake in oven for 35-40 minutes until crust is golden brown. I placed mine under a broiler for a couple minutes to get a nice golden brown color.
Notes
Easily double this recipe for a 9x13 pan.
If you have a deeper pan add additional chicken and vegetables. This will decrease calories per serving, increase protein per serving and fill you up more!
**Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.
Recipe by Feel Good Nutrition at https://feelgoodrd.com/chicken-pot-pie/